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Many of my Grandfather’s recipes are scratched onto slips of paper, or the back of other recipes. Today I took a shot at Italian bread. In typical Ed Green style, there are zero baking instructions, mixing tips, or process notes of any kind.<\/p>\n
Recipe Conversion:<\/p>\n
4 1\/2 cups flour
\n1 2\/3 cups water
\n1 egg
\n1 tbsp butter
\n1 tbsp yeast
\n2 tsp salt<\/p>\n
First, for these old school, non-artisan, staple breads I use my Kitchen Aid mixer and dough hook. We’ll go through the artisan process some other time.<\/p>\n
My faucet put out about 110 degree water at its hottest setting, so I aim to put ~100 degree water in with the yeast to start. Uncle Ed’s helpful note is to use water between 95-105, but admittedly it’s a moving target. Yeast will start to die off at 120. I have a handy point and shoot IR thermometer<\/a> that I love.<\/p>\n I mixed the yeast and\u00a0water inside the mixer while getting the rest of the ingredients going.\u00a0It’s easiest in my mind to add the rest of the wet ingredients to the mixer, and add the the dry ingredients into the running mixer.<\/p>\n While my Grandfather’s recipe called for 12 min at his ~20lb scale, I feel like I got a great consistency at ~4min on 2nd speed.<\/p>\n I gave this ~20 min and it was nearly risen to double size. I ended up giving it 30 min, though as it is Summer in Chicago, my kitchen is over 80 degrees, thus speeding my sit times.<\/p>\n Time to beat down and shape into loaves.<\/p>\n I let them proof maybe 20 min longer, until about double the size above. They were a\u00a0bit over proofed in the end, as there was almost zero spring back when I poked them, but if you set a timer instead of start a movie, your results may be better. \u00a0A quick egg wash, a score with a box knife, and into the oven at 350 for And done. Not the best oven spring ever, but\u00a0much better than anticipated for how over proofed they were.<\/p>\n <\/p>\n\n","protected":false},"excerpt":{"rendered":" Many of my Grandfather’s recipes are scratched onto slips of paper, or the back of other recipes. Today I took a shot at Italian bread. In typical Ed Green style, there are zero baking instructions, mixing tips, or process notes of any kind. Recipe Conversion: 4 1\/2 cups flour 1 2\/3 cups … Continue reading Italian Bread<\/span> <\/a><\/a><\/a>20, 25, 27,<\/del> 28 minutes until they sound hallow when you knock them on the bottom. I’m not sure how to explain this. Just pay attention to the first one you make and then adjust as you see fit next time.<\/p>\n<\/a>